Everyone knows the best oysters on the planet come from The Chesapeake Bay!Right before I flew out of Seattle yesterday, I went to Bow, WA (home of the best oysters on the planet ) and shipped 5 dozen to my house.
Flash forward 24 hours, and the first of many dozens, with me as the “mother shucker”
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The perfect “shuck”
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They wanted some Champagne for the mignonette sauce, so I pulled out a bottle of my favorite vintage of Boones Farm sparking wine...
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Obviously, a West Coast flatlander made that up. The only thing I agree with is their salty/briney comment. But, that’s a taste or attribute I prefer mixed with the sweetness of oysters. Just remember, we are talking Chesapeake Bay oysters and not necessarily east coast oysters.
Dude!! You are not supposed to EAT the oysters from Chesapeake Bay!! They were put there to clean up all the toxins and contamination.... They still have a long ways to go;Obviously, a West Coast flatlander made that up. The only thing I agree with is their salty/briney comment. But, that’s a taste or attribute I prefer mixed with the sweetness of oysters. Just remember, we are talking Chesapeake Bay oysters and not necessarily east coast oysters.
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That’s it! Belon Oysters.John, were those French oysters Belon oysters?
I myself and not a big oyster guy. I remember the first one I ever had was a shooter. I tried to chew it instead of just swallowing it down. Gross. Ever since then I've not had much interest in them.
Although a local Peruvian spot deep fried them and adds them to one of their ceviches. Those are pretty good.
Kumamoto oysters are my absolute favorite. The last time I had them I was at the Chicago Oyster House. Nicely done Bill.So this happened at the Fields house over the weekend. A box of oysters showed up at my house from the west coast courtesy @CigSid.
Nice and classy presentation from this company to be sure. Definitely sets the expectation and the mood to set up and eat some oysters on the half shell.
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My final verdict: They do have very deep shells with fluted edges compared to ones my way. Keeps them juicer after shucking. I wouldn’t say they are bigger though. Chesapeake Bay oysters come in a wide variety of sizes. These are very uniform though.
Taste was very similar, but these were very salty. Once you get through that, they have a very buttery taste. A little acid from lemon juice seemed to bring out the sweetness from them and tone down the salt. Before that they tasted like they came directly from the ocean and not a tidal bay type place. I still prefer Chesapeake Bay oysters, but my daughter who also loves them says she prefers these.
She’s still new at the oyster thing, so maybe it’s a what you grew up on preference thing for Bill and I. In all honesty, the best oysters I’ve ever had hands down, I ate while I was in Paris France. They definitely left an impression on me. The restaurant I had them at brought them in daily from a Northwest place in France called Brittany. They claimed the best oysters in the country come from there only.
ETA: Thank you Bill!